Gluten Free & Keto Thai Chicken Lettuce Wraps

A quick and healthy dinner recipe with ground chicken, sauteed onions, a thai sauce, cilantro and shredded carrots. Topped with a bright and fresh herby green dressing and cashews.

Ingredients:

Thai Sauce:

• 1/3 cup coconut aminos
• 1 tablespoon fish sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame seed oil

Filling:

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2″ piece of fresh ginger, peeled and chopped, about 1/4 cup
• 12″ long piece of fresh lemongrass, chopped
• 1/2 teaspoon salt + 1/2 teaspoon pepper
• 1 pound ground chicken
• 1 cup shredded carrots
• 1/4 cup chopped cilantro

Serving:

• Butter lettuce (or boston, bibb, romaine or iceberg lettuce)
• Roasted cashews

Instructions:

Making the Thai Sauce:

1. In a small bowl, make the sauce by combining the coconut aminos, fish sauce, rice wine vinegar and sesame seed oil. Stir to combine. Set aside.

Making the Filling:

1. Heat a large skillet over medium heat. Add the olive oil and cook the onions, ginger, lemon grass, garlic, salt + pepper until softened and translucent, stirring occasionally, about 10 minutes.
2. Add the ground chicken, and cook until no longer pink and cooked through, stirring occasionally, about 5-8 minutes.
3. Add the Thai Sauce to the chicken mixture, turn the heat up to high, and cook until the sauce is almost completely absorbed, about 5 minutes.
4. Remove from heat and allow to cool for 2-3 minutes (mixture will be very hot). Add the shredded carrots and chopped cilantro, stir to combine.

Serving:

1. Serve warm scooped onto butter lettuce and topped with roasted cashews and my herby green dressing.
2. Leftovers will keep in an airtight container for 5 days.